Description
Learn how to make a delicious Moqueca Brazilian Fish Stew with Coconut and Tomatoes that will transport your taste buds to Brazil with every bite!
Ingredients
- 1 1/2 to 2 pounds (680-907 g) of fillets of firm white fish such as cod, rinsed in cold water, pin bones removed, cut into large portions
- 3 cloves garlic, minced
- 4 tablespoons (60 ml) lemon juice
- Salt
- Freshly ground black pepper
- Extra virgin olive oil
- 1 cup (240 ml) chopped spring onion, or 1 medium yellow onion, chopped or sliced
- 1/4 cup (60 ml) green onion greens, chopped
- 1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
- 2 cups (480 ml) chopped (or sliced) tomatoes
- 1 tablespoon (15 ml) paprika (Hungarian sweet)
- Pinch red pepper flakes
- 1 large bunch of cilantro, chopped with some set aside for garnish
- 1 14-ounce can coconut milk
- 1 tablespoon (15 ml) extra virgin olive oil
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 cup (185 g) white rice
- 1 3/4 cups (420 ml) boiling water (check your rice package for the appropriate ratio of liquid to rice for the type of rice you are using)
- 1 teaspoon (5 ml) salt
Instructions
- Marinate the fish: Place the fish fillets in a bowl and coat them thoroughly with minced garlic and lemon juice. Season well with salt and freshly ground black pepper. Keep chilled while you prepare the rest of the stew.
- Prepare rice for serving: If you plan to accompany the stew with rice, start cooking it now. Bring a few cups of water to a boil. In a medium saucepan over medium-high heat, warm 1 tablespoon of olive oil. Add the chopped half onion and sauté until it becomes translucent. Add the minced garlic and cook for an additional 30 seconds until aromatic. Stir in the uncooked white rice, ensuring it’s fully coated with the oil, onions, and garlic. Pour in the boiling water according to your rice package instructions; if unspecified, use 1 3/4 cups of water per cup of rice. Mix in 1 teaspoon of salt. Allow it to simmer, then reduce the heat, cover, and let it cook for 15 minutes. Once done, remove from heat and keep aside until the stew is ready.
- Cook the vegetables: In a large pot, like a Dutch oven, heat about 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until it softens. Mix in the bell pepper, paprika, and red pepper flakes, seasoning generously with salt and black pepper. Cook until the bell pepper starts to soften. Add the chopped tomatoes and green onion tops, and bring to a simmer for 5 minutes, uncovered. Stir in the chopped cilantro.
- Layer fish and vegetables, add coconut milk: Using a large spoon, remove roughly half of the vegetables and set them aside. Spread the remaining vegetables evenly across the bottom of the pot to form a base for the fish. Arrange the fish pieces on top, season with salt and black pepper, and cover with the reserved vegetables. Pour the coconut milk over the fish and veggies.
- Simmer and adjust flavors: Bring the stew to a gentle simmer, then lower the heat, cover, and let it cook for 15 minutes. Taste and modify seasonings as needed, adding more salt, lemon juice, paprika, black pepper, or red pepper flakes to suit your preference. Garnish with cilantro. Serve alongside rice or crusty bread. Enjoy, and don’t forget to rate and review if you loved the recipe!
Notes
- Marinate fish fillets for at least 30 minutes for a richer flavor.
- Season vegetables generously with salt and black pepper to enhance their taste.
- Adjust red pepper flakes to customize the spice level to your preference.
